Butter Tart Cheesecake

Butter Tart Cheesecake is a decadent fusion of two classic desserts—Canada’s beloved butter tart and rich, creamy cheesecake. This indulgent treat features a buttery graham cracker crust, a smooth brown sugar cheesecake filling, and a gooey butter tart topping made with raisins, pecans, and a rich caramel-like sauce. It’s the perfect showstopper for holidays, birthdays, or any time you want to impress.

Why You’ll Love This Recipe

This dessert combines everything you love about butter tarts—the sweet, sticky filling and buttery crust—with the luscious texture of cheesecake. It’s rich without being overly heavy, and every bite is full of warm, nostalgic flavor. With its stunning layers and perfect balance of sweet and creamy, this dessert is guaranteed to become a favorite at any gathering.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs
• Brown sugar
• Melted butter

For the cheesecake filling:

• Cream cheese (room temperature)
• Brown sugar
• Eggs
• Sour cream
• Vanilla extract

For the butter tart topping:

• Brown sugar
• Butter
• Heavy cream
• Corn syrup or maple syrup
• Vanilla extract
• Salt
• Raisins (optional)
• Chopped pecans (optional)

directions

this recipe

1. Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
2. Make the crust: In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. Make the filling: Beat cream cheese and brown sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla.
4. Pour the filling over the cooled crust. Tap the pan gently to remove air bubbles.
5. Bake for 50–60 minutes, until the center is set but slightly jiggly. Turn off oven and let cheesecake cool inside for 1 hour with the door slightly open.
6. Refrigerate for at least 4 hours or overnight before adding the topping.
7. Make the topping: In a saucepan over medium heat, melt butter and stir in brown sugar, cream, and corn syrup. Simmer for 2–3 minutes, then stir in vanilla, salt, raisins, and pecans. Let cool slightly.
8. Pour the butter tart topping over the chilled cheesecake and spread evenly. Chill for another 30 minutes before slicing.

Servings and timing

Serves: 10–12
Prep time: 25 minutes
Cook time: 1 hour
Cooling + chill time: 5–6 hours
Total time: About 6.5 hours

Variations

• Use maple syrup instead of corn syrup for a richer, Canadian twist.
• Swap raisins for chopped dates or leave them out entirely.
• Use a shortbread crust instead of graham cracker for more butter tart flavor.
• Add a splash of bourbon or rum to the topping for depth.
• Make mini cheesecakes using a muffin tin for individual servings.

storage/reheating

Store in the refrigerator, covered, for up to 5 days.
Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.
Thaw overnight in the refrigerator before serving.
This cheesecake is best served chilled or at room temperature—no reheating necessary.

FAQs

What is a butter tart cheesecake?

It’s a cheesecake inspired by the flavors of traditional butter tarts—featuring brown sugar, buttery crust, and a gooey, nutty topping.

Can I make it without raisins or nuts?

Yes, both are optional and can be omitted or replaced with your preferred add-ins.

Do I need a water bath for this cheesecake?

It’s not required, but you can bake it in a water bath for a creamier texture and to help prevent cracks.

How do I know when the cheesecake is done baking?

The center should jiggle slightly but not be liquid. It will firm up more as it cools.

Can I make this cheesecake ahead of time?

Yes, it’s even better after chilling overnight. You can make it 1–2 days in advance.

What type of cream cheese should I use?

Use full-fat block cream cheese for the best texture—avoid whipped or spreadable varieties.

Can I use store-bought crust?

Yes, but homemade crust holds up better and adds more flavor.

Is this cheesecake overly sweet?

It’s rich, but balanced by the tang of the cream cheese. You can reduce sugar slightly if desired.

How do I prevent the topping from running off?

Let the topping cool and thicken slightly before pouring it on. It will set more once chilled.

Can I make this gluten-free?

Yes, use gluten-free graham crackers or a nut-based crust for a gluten-free version.

Conclusion

Butter Tart Cheesecake is the ultimate dessert mashup—decadent, creamy, and full of caramelized, buttery goodness. With layers of smooth cheesecake and sticky-sweet topping, it captures the essence of Canada’s favorite tart in a show-stopping form. Whether you serve it at a holiday table or for a weekend treat, this dessert is sure to impress and satisfy every sweet tooth.

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